Alex Corrigan


Bread Bake: One Day Wholemeal

I did a bread!

One day wholemeal loaf

  • White flour: 300g
  • Whole wheat flour: 200g
  • Water: 400g
  • Salt: 11g
  • Dried yeast: 3g

Bread (source)

Bread Sliced (source)

Using the Ken Forkish method:

  • Mix all flour and water
  • Autolyse for 40 minutes
  • Mix in salt and yeast, mix and fold so all combined.
  • T = 0 minutes
  • T = 10 mintues… fold 1
  • T = 40 minutes… fold 2
  • T = 70 minutes (1h 10m)… fold 3
  • T = 100 minutes (1h 40m)… fold 4
  • Bulk ferment until tripple size… ~ T + 300 minutes (5 hours after mix)
  • (Butter and flour loaf tin) – shape dough and place in loaf tin
  • Prove 1h 40m
    • at 1h, heat oven to max (Gas mark 9)
  • Flour top of loaf, cut slices in / score
  • Loaf in oven
  • Bake at max temp. (Gas mark 9) for 25 minutes
  • Turn temp. down (Gas mark 7), continue bake for further 20 minutes
  • Remove from oven, get loaf out of tin and on to a rack to rest for at least 20 minutes before eating